Thanks all! My brother butchers his own pork, Berkshire, and he uses the hinds for sausage. I have tried and tried my best to get him to cure them and he still insists he doesn't have the time. It's the opposite of time consuming. Lol! Almost set it and forget it. He could make some good pocket money doing it too. I can offload country hams from 90 to 150 each, depending on weight.

For everyone that may have been following here, this is the moment you've been waiting for. I put this in the smoker at 225 for about 9 hours. Internal temp when I got her out (this is the only time I temp anything) was at 155. Figure that would carry over to around 160 or a hair over while resting in the oven til later. I'll warm it up a bit in the oven about 350 an hour or 2 before we're gonna grub.